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5 from 160 votes

White Chicken Chili Recipe

White Chicken Chili is hearty, creamy, and has become a new favorite!! Best of all, it's ready in 30 minutes or less!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Soup
Cuisine: American
Servings: 8
Author: Lil' Luna

Ingredients

  • 4 cups chicken broth
  • 3-4 (15.5-ounce) cans Great Northern Beans, drained and rinsed
  • 2 cups cooked, shredded chicken
  • 1-2 (4-ounce) cans diced green chiles
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • dash of pepper
  • 2 cups shredded Monterey Jack, or Mexican blend cheese
  • 1 cup sour cream

Instructions

  • In a large pot, combine broth, beans, chicken, green chiles, cumin, garlic powder, oregano and pepper over medium-low heat.
  • Simmer for 20–30 minutes, or until soup is heated through.
  • Right before serving, add cheese and sour cream and stir until cheese is melted and ingredients are mixed.

Video

Notes

Slow Cooker Directions: Combine all ingredients except cheese and sour cream in the slow cooker and cook on low for 1–2 hours. Add cheese and sour cream and cook for an additional 30–60 minutes, or until cheese is melted. Stir together and serve warm.
Store. Chicken Chili shouldn't be left out on the counter for more than 2 hours. You can store the chili in an airtight container in the fridge for 2-3 days.
Reheat. Reheat in the microwave, stove top, or crock pot until the desired temperature.
Freeze. If possible, we recommend freezing the chili before you add the sour cream and cheese. To do this, place it in a freezer-safe gallon bag in the freezer for up to 6 months. Thaw in the fridge and reheat in a pot and then add the additional ingredients at the end.

Nutrition

Serving: 1cup | Calories: 214kcal | Carbohydrates: 2g | Protein: 14g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 941mg | Potassium: 169mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 404IU | Vitamin C: 7mg | Calcium: 251mg | Iron: 1mg